Homemade Tomato Soup

We had frost last week, so I pulled all of my green tomatoes to ripen indoors. Today I had a bunch of beautiful red tomatoes. My husband does so much for me and for our family that I wanted to make him one of his favourites~ Tomato Soup!

I started by washing and chopping the tomatoes into chunks. Placed them on a cookie sheet in a single layer, topped with sea salt, cracked pepper and olive oil. 

Baked them at 350 Degrees for 15 minutes and they turned out beautifully!

I use lots of veggies for my soup...tomatoes, onions, garlic, celery & carrots.

 I chop them into small pieces while heating a sautee pan on medium-high. I add olive oil to the hot pan and then toss in the onions for about 5 minutes, letting them caramelize.

I then add in the garlic, carrots & celery and cook them until they become tender, about 8 to 10 minutes.

Then I add a few pads of butter and some chicken stock (about 4 cups) and simmer for 10 minutes over medium heat.

 I put the tomatoes through the food processor so that they are not chunky and then strain it to remove all the peelings and seeds.

You're going to want to discard the seeds & peels. This leaves you with a nice, smooth tomato puree.

Add in the veggies that have gone through the food processor to create a nice, hearty soup. Finish it off with some additional salt & pepper as well as some tomato paste to give it a deeper flavour.

 

MMmmmmmm Good!!!!

Happy Cinco de Mayo!!

Today I'm choosing to blog about FOOD!!  MMMMmmmm

I'm a Hispanic originally from California, living here in Southern Manitoba, Canada.  Sometimes I really miss Mexican food!

So today I give my family the gift of home made treats that are not available to buy anywhere around here.

Here's a photo of me, my brother Mike, My sister Michelle, my dad Mike, my sister Sarah & my brother Daniel.

I'm making my dad, Mike's recipe for home made Chorrizo sausage. Here are pictures of the process with the recipe for you all to try to make at home too.

 Ingredients that you'll need~

 In a 10" skillet, over low to medium heat, cook 500g or 1lb of pork sausage till crumbly.  Do not drain grease.

 Add in 4 Tbsp of Chorrizo seasoning, 1 tps of New Mexico Chile Powder & 1 can of El Pato Mexican Style Hot Tomato Sauce and stir.

Continue to simmer of low to medium heat for about 25 minutes or until the liquid has reduced, stirring occasionally.

 Here's your finished product!

Now, this makes quite a bit as Chorrizo is very rich.  You only need a couple of table spoons to add to a huge pot of fried potatoes or to top some eggs.

Buen Provecho!  ~ Enjoy!